Light Lemon Sauce with Herbs

Description:

Fines herbes, a mixture of parsley, chervil, tarragon and chives, is a classic combo in French cooking. The herbs give this simple sauce, which is similar to hollandaise, a delightful lift.

Ingredients:

1/3 cup reduced-fat mayonnaise

1/3 cup reduced-sodium chicken broth

1 tablespoon Dijon mustard

1 tablespoon extra-virgin olive oil

1 tablespoon lemon juice, juice

2 teaspoons chopped fresh parsley

2 teaspoons chopped fresh tarragon

2 teaspoons chopped fresh chives

2 teaspoons chopped fresh chervil, (see Tip)

Freshly ground pepper, to taste

Preparation:

1

Place mayonnaise in a small saucepan. Gradually add broth, whisking until smooth. Heat over medium-low heat, whisking constantly, until heated through but not bubbling, about 2 minutes. Remove from heat and stir in mustard, oil, lemon juice, parsley, tarragon, chives, chervil and pepper. Serve warm.